I normally bake on a Sunday. This dates back to my childhood, when I used to bake with my mother every Sunday morning. Sundays were always the best day of the week for food in our home, just for the selection my mother would make. Roast dinner (lunch really) either beef and Yorkshire puddings, roast chicken and stuffing to lamb and freshly made mint sauce to roast pork and baked apples. Always followed by bread and butter pudding or freshly baked (yes baked rice pudding with a crust on top from the whole egg my mother would add to the rice as it cooked in the oven) to apple and blackberry crumble and custard. Afternoon tea was the “Greatest”. A selection of bacon and egg quiche, sausage rolls, pasties to freshly made sandwiches cut into wedges. But best of all, was my mother’s cakes; (her famous) chocolate cake (which was to die for), to lemon cake, orange cake, coffee cake to assorted fruit cakes, all delicious in their own right.
Our Sunday dinners still revolve around a roast of some kind, but the majority of the plate is made up of fresh in season vegetables, with a small amount of meat. Afternoon tea has evolved into a large salad or homemade hummus, with baked pitta chips or salsa with vegetable chips. The one thing that has not changed is CAKE, I make one every week, we have a slice each on a Sunday afternoon, normally with a cup of English tea. Then we might have a slice or two during the week as a snack after school or work. Life without cake, NEVER! Whatever you’re eating habits are, you can always slip in a slice of cake and not feel too guilty about it – as we say in England “naughty but nice” – enjoy!
- 1-3/4 cups All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup soft butter
- 2 large eggs, lightly beaten
- 1 orange, juice and zest of
- 1 cup chopped pecans
How to cook:
- Preheat oven to 350°F. Lightly spray with oil an 8 inch cake tin.
- Sieve the flour, baking powder and salt in medium size bowl and set aside.
- Whip the sugar and butter together until creamy. Stir in the flour mixture just until blended then add the eggs, orange juice and zest, stir until thick and creamy.
- Fold in the pecan nuts, then spoon the batter into the prepared cake tin.
- Bake for 50 to 60 minutes or until wooden pick inserted in center comes out clean.
- Cool in the tin for 10 minutes. Remove from tin and allow to cool completely on a wire rack before you slice into portions and serve.